Annette's Cream Filled Cupcakes

Bake your favorite cupcakes in paper liners. Mine for the Tasting Table was my favorite, Betty Crocker Triple Chocolate Fudge Cake Mix.

French Vanilla Creme Filling

1/3 C. Flour

1/3 C. Sugar

1 C. Milk

Combine in saucepan and cook over medium heat until consistency of thick paste.  Cool.

1/2 C. Butter

1/2 C. Shortening

3/4 C. Sugar

1 tsp. Vanilla

Combine and beat at high speed for 5 minutes.

Add milk mixture and beat 5 more minutes at high speed. Put in decorating bag with pastry filler tip. Insert into top of cupcake and fill just until cupcake puffs a bit.  I usually cut open the first one to see if it's enough, or too much.  Then frost the tops with your favorite icing and that covers the hole.  I sprinkled some pink sugar on top.  Fills 5 - 6 dozen regular size cupcakes. Keep leftover filling in the fridge. To use again, beat again until thick.

Buttercream Icing

1/3 C. Milk

1/2 C. Shortening

1 tsp. Vanilla, clear, if you want it white

1 tsp. Butter Flavoring

3 - 4 C. Powdered Sugar or more

Beat until smooth and holds shape.